ArcaMax

Summer. I love it and I hate it.

I love summer because I love to spend time in my garden. The challenge for me is to do it before it gets too hot. I work in the garden at 7 AM or early evening.

If I try to do it when it's over 80 degrees, I just about pass out. It's one of the things about being so Irish. Most Irish people can't stand heat; especially those of us with fair skin. We'll look great in our old age because we don't spend a lot of time in the sun. I gave up sun bathing 25 years ago, but it means I'm less heat tolerant than ever, so gardening has to be done in cooler hours. Golfing too. But I'm GREAT in a movie theater in the summer. (Think refrigerator cold and no sun.)

Have you ever been so hot and sticky during a summer day that you wished dinner would just "make itself"? The thought of slaving over a hot stove just makes you want to scream? Years ago my mother used to make us bacon, lettuce and tomato sandwiches for dinner on really hot days. In and out of the kitchen FAST.

I recently invented a meal I call "The Dinner That Makes Itself." I talked about it in my Demystifying the Dinner Party speech and people were excited to learn how to do it. It seems like a candidate for the days when you wish dinner would just happen instead of you having to make it happen. So here ya go . . . .

The Dinner that Makes Itself

A rustic Italian dinner that only requires 3 pans, 5 minutes to prep and an hour in the oven -- all by itself so you can be by the pool or taking a cold shower.

Serves 4

4 chicken breasts (bones attached)
1 jar of Consorzio Balsamic/Garlic marinade (you'll have leftovers)
4 peppers (red, yellow and orange mixed up; you choose, but no green)
1 large onion (Vidalia or yellow)
2 tsp of chopped garlic
24 baby red salad potatoes
Olive oil (spray or jar)

You'll need 3 pans. One Pyrex 9 X 9 inches, one 9 X 13 inches and, if you have one, pull out your cast iron skillet - or use another type of metal pan that you can put in the oven. A 9 X 13 inch cake pan will do in a pinch.

Spray the 9 X 13 inch pan with olive oil. Place the washed chicken breasts bone down in the 9 X 13 inch pan. Drizzle 2 tablespoons per breast with the Consorzio marinade.

Cut the bell peppers into 1-inch strips. Peel and cut the onion into 8 or 10 pieces. Spray the 9 X 9 inch pan, then put in the peppers and onions with the garlic. Season with salt and pepper if you want. Spray the whole batch with plenty of olive oil.

Cut the washed baby potatoes in half. Spray the last pan you are going to use and put the potatoes cut-side down in the pan -- as many as you can -- and then just let the rest sit on top. Spray the whole batch with olive oil spray and, if you're not salt sensitive, go ahead and grind some salt (sea salt preferably) over the potatoes.

Put all 3 pans in your oven. Turn it on 375 degrees and set your timer for an hour. Go take your shower or your swim. Come back. The chicken should be done. You can optionally drizzle a little more marinade over the chicken when it comes out of the oven to make more "sauce." The peppers should only need a stir. They should be fully roasted. The potatoes with their cut sides down should be browned and crispy. Just run your spatula underneath to loosen them and serve the whole meal.

Italian Bistro food with no fuss, no muss and no time in the kitchen.

Enjoy!